Buttery Perfect Coconut Cookies with Pecans are the ultimate treat! These cookies are wonderfully crisp on the outside while staying irresistibly chewy in the middle. Perfect for any occasion, they combine the nutty sweetness of coconut with the rich flavor of pecans.
Why You’ll Love This Recipe
It’s incredibly easy to make with simple ingredients.
The perfect balance of crispy and chewy textures.
A versatile treat, ideal for holidays or an everyday indulgence.
You can adjust the sweetness by choosing sweetened or unsweetened coconut.
Pecans add a delightful crunch and a nutty flavor that pairs beautifully with coconut.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups shredded coconut (unsweetened or sweetened)
1 cup all-purpose flour
1/2 cup pecans, chopped
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
In a medium bowl, mix the shredded coconut, flour, baking soda, and salt. Set the mixture aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter mixture, beating until fully blended.
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Variations
Chocolate Chip Twist: Add 1/2 cup of chocolate chips for an extra indulgent touch.
Nut-Free Option: Swap pecans with sunflower seeds for a nut-free version.
Zesty Flavor: Add 1 teaspoon of orange or lemon zest to the batter for a citrusy kick.
Gluten-Free Alternative: Replace all-purpose flour with a 1:1 gluten-free baking flour.
Different Nuts: Try almonds, walnuts, or macadamia nuts instead of pecans for a new flavor profile.
Storage/Reheating
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm the cookies in a preheated 300°F (150°C) oven for 2-3 minutes to restore their crisp edges.
Related Recipes:
- The Best Chocolate Chip Cookie Recipe Ever
- Spiced Snickerdoodles
- Espresso Chai Cookies with Maple Cinnamon Icing
FAQs
Can I use sweetened coconut for this recipe?
Yes, sweetened coconut works well if you prefer a sweeter cookie. Just note that it may slightly alter the overall sweetness.
What can I use instead of pecans?
You can substitute pecans with walnuts, almonds, or even chocolate chips for a nut-free option.
How can I make the cookies chewier?
To make the cookies chewier, slightly underbake them by reducing the baking time by 1-2 minutes.
Can I use salted butter instead of unsalted butter?
Yes, but omit the 1/4 teaspoon of salt in the recipe to balance the flavors.
How do I prevent the cookies from spreading too much?
Ensure the butter is softened, not melted, and chill the dough for 20-30 minutes before baking if necessary.
Conclusion
These perfect coconut cookies with pecans are a crowd-pleaser, combining a crisp exterior with a chewy, flavorful center. Whether you’re baking for a party or a quiet afternoon treat, this recipe is sure to delight. Make them your own with one of the suggested variations and enjoy.
📖 Recipe:
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Perfect Coconut Cookies with Pecans
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Buttery coconut cookies with crunchy pecans are a delightful treat featuring crispy edges and chewy centers. Perfect for holidays or everyday indulgence, these cookies combine the sweet nuttiness of coconut with the rich crunch of pecans.
Ingredients
1 1/4 cups shredded coconut (unsweetened or sweetened)
1 cup all-purpose flour
1/2 cup pecans, chopped
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine shredded coconut, flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (approx. 2 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pecans evenly.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, slightly underbake the cookies by 1-2 minutes.
Chilling the dough for 20-30 minutes can help prevent spreading.
Sweetened coconut will yield sweeter cookies; adjust based on preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
